Cream Cheese Cake

KC and I celebrate our 3rd anniversary today. You want to know how we celebrate? Well, we don’t because he is still not fully recovered. He still feel dizzy if he moves his head too fast and can’t walk steadily. We have been ‘quarantined’ for 3 days!! But since he has had better appetite, I thought of making something he likes for our anniversary. He loves cheese and he has been asking for cheese cake. I like making this cheese cake because it’s doesn’t require baking and I didn’t fail making it the last time!! =P

However, the texture of this cheese cake is nothing like the baked one. It’s very soft and it melts. It needs a bit of trick when you cut, especially the first piece.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 (9 inch) ready-made graham cracker crust

Instructions

1. Cream together cream cheese and condensed milk until smooth. I use only 3/4 of condensed milk because I don’t want it to be too sweet and please make sure that you get condensed milk, not evaporated milk.

2. Add lemon juice and blend well.

3. Pour into graham cracker crust.

4. Chill for overnight (at least 6 hours) before serving.

Just in case, you can’t get ready-made graham cracker crust, you can make one yourself!! All you need is 1 1/4 cups graham cracker crumbs, 1/4 cup white sugar and 1/2 cup butter (melted). In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch spring form pan.

Well, cheese cake is for dessert and we have lotus root soup for dinner.